Charred Scallion Hush Puppies
By Le Creuset
Images
Serves
Makes 18 hush puppies
Ingredients
- 1 bunch green onions, trimmed
- 1½ cups self-rising flour
- 1 cup fine yellow cornmeal
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 tablespoon salt, plus more for dusting
- ¼ teaspoon cayenne pepper
- 2 tablespoons melted butter, cooled
- 2 eggs
- 1 cup buttermilk
- 3 tablespoons maple syrup
- 5 to 6 cups Peanut oil
Procedure
Heat cast iron grill pan lid over medium high heat, then grill scallions for 3-4 minutes per side until nice grill marks appear and scallions are slightly charred. Trim and discard any tough green parts then chop finely.
Mix all dry ingredients together in a large bowl and make a well in the center. Whisk together all wet ingredients and then pour into the well. Stir together with a wooden spoon until incorporated, then let batter rest for 15 minutes.
Heat peanut oil in cast iron dutch oven over medium heat to 375°F, and hold that temperature throughout frying. Using two spoons, drop oval hush puppies roughly the size of an egg into the oil and fry for 3 minutes until deep golden brown and cooked through, flipping once in oil during cooking. Continue frying hush puppies in batches of 6. If hush puppies start to get too dark before the interior is cooked, reduce oil temperature slightly.
Remove cooked hushpuppies to a paper towel lined plate and season with an additional pinch of salt while still warm.
Mix all dry ingredients together in a large bowl and make a well in the center. Whisk together all wet ingredients and then pour into the well. Stir together with a wooden spoon until incorporated, then let batter rest for 15 minutes.
Heat peanut oil in cast iron dutch oven over medium heat to 375°F, and hold that temperature throughout frying. Using two spoons, drop oval hush puppies roughly the size of an egg into the oil and fry for 3 minutes until deep golden brown and cooked through, flipping once in oil during cooking. Continue frying hush puppies in batches of 6. If hush puppies start to get too dark before the interior is cooked, reduce oil temperature slightly.
Remove cooked hushpuppies to a paper towel lined plate and season with an additional pinch of salt while still warm.
Charred Scallion Hush Puppies
By Le Creuset
Serves
Makes 18 hush puppies
Ingredients
- 1 bunch green onions, trimmed
- 1½ cups self-rising flour
- 1 cup fine yellow cornmeal
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 tablespoon salt, plus more for dusting
- ¼ teaspoon cayenne pepper
- 2 tablespoons melted butter, cooled
- 2 eggs
- 1 cup buttermilk
- 3 tablespoons maple syrup
- 5 to 6 cups Peanut oil
Procedure
Heat cast iron grill pan lid over medium high heat, then grill scallions for 3-4 minutes per side until nice grill marks appear and scallions are slightly charred. Trim and discard any tough green parts then chop finely.
Mix all dry ingredients together in a large bowl and make a well in the center. Whisk together all wet ingredients and then pour into the well. Stir together with a wooden spoon until incorporated, then let batter rest for 15 minutes.
Heat peanut oil in cast iron dutch oven over medium heat to 375°F, and hold that temperature throughout frying. Using two spoons, drop oval hush puppies roughly the size of an egg into the oil and fry for 3 minutes until deep golden brown and cooked through, flipping once in oil during cooking. Continue frying hush puppies in batches of 6. If hush puppies start to get too dark before the interior is cooked, reduce oil temperature slightly.
Remove cooked hushpuppies to a paper towel lined plate and season with an additional pinch of salt while still warm.
Mix all dry ingredients together in a large bowl and make a well in the center. Whisk together all wet ingredients and then pour into the well. Stir together with a wooden spoon until incorporated, then let batter rest for 15 minutes.
Heat peanut oil in cast iron dutch oven over medium heat to 375°F, and hold that temperature throughout frying. Using two spoons, drop oval hush puppies roughly the size of an egg into the oil and fry for 3 minutes until deep golden brown and cooked through, flipping once in oil during cooking. Continue frying hush puppies in batches of 6. If hush puppies start to get too dark before the interior is cooked, reduce oil temperature slightly.
Remove cooked hushpuppies to a paper towel lined plate and season with an additional pinch of salt while still warm.